Allen's Low Card Mexican Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.0
  • Total Fat: 11.3 g
  • Cholesterol: 63.2 mg
  • Sodium: 939.9 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Allen's Low Card Mexican Chicken Casserole calories by ingredient


Introduction

Something I though together as a combination of several difference recipes Something I though together as a combination of several difference recipes
Number of Servings: 6

Ingredients

    1 1/2 lbs Boneless Skinless Chicken Breast
    1 Can Bush's Pinto Beans (rinsed)
    1 can Diced Tomatoes & Green Chilies (drained)
    1/2 - 3/4 Can of Hatch Green Chile Enchilada sauce
    1 cup of pepper jack cheese
    1 cup Monterrey jack cheese (I also substitute cheddar, or other favorite)
    Cream Cheese
    1/2 package taco seasoning
    1/2 package seasoning blend (onions, celery, bell pepper)

Tips

You may need to cut back on the green enchilada sauce if it is too runny.


Directions

- Preheat oven to 350

- Add chicken breast, stock/broth, seasoning blend, taco seasoning to pot and cook over medium heat until cooked and tender, add pinto beans and cook for an additional 15 mins.

- Drain into colander, remove chicken and shred into casserole dish, adding beans, etc. from colander.

- Mix in drained can of tomatoes & green chilies along with the partial can of green enchilada sauce

- Dot the chicken/mixture with cream cheese

- Cover with pepper jack cheese & Monterrey jack cheese

- Cook in 350 degree oven about 35 minutes, until brown around the edges.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AKABSHIRE.